Chocolate Strudel Recipe

Strudel is an exquisite mass, possessing a very delicate texture, gently crispy and almost transparent. The preparation is very simple and economical, although somewhat laborious. This famous dessert of world gastronomy already has many versions: Strudel de Cherza, Strudel with cream cheese, strudel stuffed with raisins, Strudel de Piña, Strudel de Banana, among others. All worthy of tasting! For this reason, in recipes, we propose one of the most exquisite versions of this recognized dessert: the recipe of Chocolate Strudel. A master dessert! Accompany us to discover how to do chocolate strudel and surprise everyone with this wonderful dessert.

Ingredients to make chocolate strudel:

1. clarify the butter is very easy and there are several techniques. In this case I opted for the water bath, a procedure that seems more professional. To do this, place the amount of butter indicated in a bowl, let it melt little by little, over low heat. As soon as you dilute, you remove it and let it rest. You can also melt the butter in a pot or pan directly, in this case the temperature cannot pass 50º to prevent it from browning. However, the water bath is more recommended because you control heat better.

Trick: Prepare the water bath in advance.

2. When the butter is temple, the sparkling solids will be condensed on the surface.

3. At this time the butter has skidded from the fat and this accumulates on the surface. Take out the whitish solids with a spoon and then strain the yellow liquid pouring it on a container. Booking.

4. Flour and salt. Then, mix very well and reserve. An interesting suggestion so that the mass of the chocolate strudel is at its point is to use 3 zeros flour (000) mixed with flour 4 zeros (0000), in a portion of half and half. Flour 3 zeros (000) has more gluten, and when you want to achieve more elastic masses this is convenient. If you do not get flour of this type, no problem, you should only work much longer.

Trick: salt helps stretch the dough more easily and improve the final result.

5. Add the egg and water to the dry ingredients. Once you add them, quickly mix all the flour with your hand and remove very well until you get a thickery. The chocolate strudel mass will be sticky and little manageable. This indicates that the flour is hydrated, therefore gluten also begins to hydrate.

Trick: Warm water is for preparation to unify much faster.

6. Pass the mass to the countertop (work table). The kneading is the most important moment in the preparation of the recipe of chocolate and banana strudel.

7. cut the butter into square to work it more easily. Little by little add the butter to the dough (thickery), so that every time I add a little, mix very well until it integrates it completely. Then you will see that the dough acquires a deformed appearance. This only indicates one thing …, it was time to work the dough for our chocolate strudel!

8. With the help of a kitchen chorus or spatula, pushing the swelling and with the other hand crack it with force on the countertop. You should repeat this technique until the appearance of the dough is smooth, brilliant and you can lift it without sticking to the table. Remember that this dough is not worked as the one used for bread. If the dough is very sticky and difficult to handle, you will never add flour, just continue working until you get the desired texture. Otherwise you will lose your job. The time spent for this kneading is averaged between 5 minutes and 1 hour, everything depends on the flour, technique, experience and strength of the executor. The important thing will be that in the end you get a smooth, bright and manageable mass.

Trick: You can improvise a horn by cutting a square plastic dish.

9. At this point, when stretching the dough a little you will notice something more elastic, so after the break you can stretch it quite well. Finally, give it rounded shape.

10. stretch a piece of film paper and grease the surface with the clarified butter. Place the dough ball inside and add another little butter on it. Game very well and place it in a warm place of the kitchen, thus the dough is relaxed and the gluten acts. The ideal places to place the mass of the chocolate strudel recipe is above the oven or near the kitchen. Another option is to place it inside a bowl, separated with a canvas, cloth or cloth. That bowl is placed on top of a saucepan with warm-wiper water, like a water bath but with the fire off, because the water is previously heated. The rest time for the dough is between 20 or 25 minutes before being able to stretch it.13. Cut the bananas (bananas) into slices. In this case, for the recipe of chocolate and banana strudel, I used a variety of Venezuelan banana (Cambur) called Manzano that is sweeter than the conventional one, however …, they are all good! Booking.

14. Mix the sugar with cinnamon very well and reserve.

15. On a surface, place a canvas or waxed paper. Sprinkle flour generously. The area where you work must have a warm temperature. You can put in the kitchen a casserole with water over medium-low heat to set. You barely develop the dough, sprinkle enough flour on it. It also adds enough flour to your hands and forearms.

Trick: You must work quickly once you start.

16. In this step it would be ideal for you to stretch the flour with the help of another person, but if you are only, work with great patience. The mass of the strudel must be elastic to give in to work with the arms. To knead there are two options:- Place your hands under the dough and very slowly stretch from the center. Use your knuckles and not your fingers or tear. Balance the dough from side to side, letting the ends slowly fall. Little by little the dough will reach your forearms. When the dough reaches half a meter with the work of hands and forearms, you must support it on the table. Once there, stretch, always with the knuckles below the dough and never with the fingers. The final density of the dough must be similar to a transparent fabric and allow to look through it.

– Place the dough on the table and stretch with a roller, until you achieve a very thin thickness. Start from the center to the ends. You must put special efforts where you see very dense parts and on the edges. When you achieve at least half a meter, continue to stretch the dough but with your hands, put them below and use the knuckles. The final thickness of the dough must make it possible to read a letter through it, that is, it must be similar to a plant paper. This option is preferable to the most newbies.

The final result of any of the 2 options must be a mass of 1 square meter. Upon reaching this point, let it stand for a while before filling it. If you observe blisters in the dough, during stretching, it means you worked well.

Trick: The dough will remain flexible while the atmosphere where you work is warm.

17. Then varnish the surface of the dough with clarified butter brushstrokes.

Trick: When the dough cools he becomes brittle, you should no longer stretch it anymore and you can correct holes in it.

18. Cut out the edges of the dough because they are hard. Add cookie crumbs throughout the dough to start preparing chocolate strudel. The filling should occupy 2/3 of the total space, distributed to your liking. However, it is advisable for raw fillings to distribute throughout the dough, while for cooked fillings only one part. Always leave the last two laps free, that is, the last 2 edges.

Trick: Reserve the edge you cut, then they can help you repair possible holes in the dough.

19. Place the slices of banana along the dough, always respecting the edges.

20. Distribute the chocolate throughout the area where you placed the cookie crumbs and bananas. Finally, add the sugar mixture with cinnamon throughout the dough.

21. Fold 2 centimeters from one side of the dough (horizontal), thus cooking the dough does not leave the liquids. This fold make it pushing the dough inward with the help of the fabric. If some parts stick, lower the fabric and with the help of the hands carefully take off. This small fold allows to contain the exit of the juices during cooking. Also, fold the inverse side of the dough and place it on the filling. To perform this fold use the fabric as in the previous step. Lower the canvas again.

Trick: You must see the fabric with an enveloping movement with the intention of winding its content. Be fast but careful.

22. Moment of rolled! Now you must turn the dough on itself with the help of the fabric or paper. Do it for sure but carefully. As the chocolate and banana strudel roller you must collect (rolling) the excess fabric.

Trick: You can repair certain ruptures while the dough continues warm.

23. previously grease a mold with butter. Place the chocolate strudel on the plate or mold very carefully, still using the fabric. Another option is to place it on one of the forearms and the part that is holding it with the other hand, moving the strudel very carefully towards the tray.

24. Already in the mold, accommodates the strudel giving it the traditional way, which resembles a horseshoe, ideal for dry fillings. Then, varnish the surface with the clarified butter. The brushstroke is to protect the dough that is very fragile. This procedure is repeated at the beginning of the baking, in half and immediately after removing it from the oven. Just after the last varnished, you must add the impalpable sugar so that it is adhered to the dough. To bake the chocolate strudel there are two options:- Cook at 150 degrees for 40 or 50 minutes. Thus the strudel will keep its whitish color.

– Bake at 180 degrees (moderate heat) for 35 to 40 minutes.

25. This chocolate strudel is traditional but with a modern touch contributed by banana. Crispy and aromatic! This exquisite dessert can be accompanied with English vanilla or orange sauce, vanilla or orange ice cream.

26. This version of the traditional recipe is something you need to experience. Because of its texture and flavor, the chocolate and banana strudel is a magnificent dessert. A version that competes with the original! Come on, encourage you to bring this exquisiteness to your table! But don forget to share your experience with us. What can be better than a photo?